I have been listing this task to do for months now and am finally ready to tackle this. I get a lot of requests for my recipes when I post pictures of my concoctions on Instagram and Facebook. Here they are with pictures included. If you ever want to come back and see the recipes again, you can always do a search within my site and it will come up.

Ingredients:4 lbs of pot roast1 onion, cut in quarters4 carrots, cut in large pieces3 celery stalks, cut in large pieces3 potatoes, cut in large cubesSalt and pepper to tasteWater

You could use beef stock for more flavor. I just use plain water and season it to taste.

Place the meat in large chunks at the bottom of the pressure cooker and season the meat. Add water up to the max fill line that is embossed on the inside of the bowl. Place onions on top. Lock the lid on and put in the microwave for 30 minutes.

Let the pot sit in the microwave for about 10 minutes as it depressurizes. I used this time to peel and chop all my vegetables.

After it is fully depressurized, open the pot and check on your meat and water level. Be sure all the meat is submerged. Any pieces protruding above the water line will cook to a crisp. At this point you CAN add your veggies which is what I have done in this testing.

Lock the pressure cooker and cook it again for another 30 minutes. When done, allow it to depressurize and dinner is served.

In the pictures below, I transferred the cooked meal into a crystal wave bowl for serving and storing after dinner.

The pressure cooker may look small, but it makes a lot of food for our family of 4.

Tip: For the last 30 minute round, cook the meat for 15 minutes, let it depressurize and then add the veggies. Cook once more for another 15 minutes and the vegetables will come out a little more crunchier. If you choose to do it this way, cut the vegetables a little smaller so they cook all the way through.

Southwest Chicken Breast with Quinoa

Prep time: 5 minutesTotal cooking time: About 45 minutes

Tools:Tupperware Stack cookerKnifeCutting board

Ingredients:1 chicken breast, cut into large chunksPampered chef southwestern seasoning1/4 cup of quinoa1 cup of water

Put the quinoa into the deep stack cooker bowl. Add water. Place lid and cook in the microwave for about 20 minutes. Depending on the doneness of the quinoa, you may have to add more water and cook a little longer. I like mine well done and soft so I cook it for about 30 minutes.

Place your seasoned chicken breast into the shallower stack cooker bowl and stack on top of the quinoa bowl. Replace the lid and cook for about 7 minutes.

Let sit to continue to cook and your meal is ready!

As you can see in the prepared pink bowl, the quinoa wasn't quite done all the way through. You live and learn. :)

Steamed Sweet Potato

Prep time: 15 minutesCooking time: 20 minutes

Tools: Tupperware Smart SteamerKnifeCutting board

Take your sweet potatoes and cut them in slices. Layer them in the smart steamer baskets and fill the steamer base to the max fill line.

Cook in the microwave for about 15 minutes and check potato wellness.

To make baby food, cook it until its very soft. Place cooked potatoes in the power chef and using the blade insert, chop it up. Use the water from the base of the steamer to add liquid to the mashed up baby food if you need to add liquid.

Ingredients:Salmon Steaks1 onion, slicedBaby Bok ChoySalt and Pepper to TasteDried DillCalamansi (It was what I had at home)

Season the salmon on both sides with salt, pepper, and dill. Squeeze a little fresh calamansi juice on top as well for a nice citrus flavor.

Place salmon steaks into the deep bowl of the smart steamer and lay the onions on top.

Place the top portion of the smart steamer over the fish and place your baby bok choy. Place lid. Make sure the lid lays flat so no steam can easily escape.

Fill the base of the smart steamer up to the fill line with water.

Cook in the microwave for about 12 - 15 minutes. Check doneness of fish. NOTE: If you let the fish sit without removing the cover, the steam will continue to cook the food inside. So please check and then proceed accordingly. You may need a spatula to remove the fish as it will be done so nicely, the fish will just fall apart if you try to use tongs.

I let mine sit for a few minutes to continue cooking and dinner was done! I used a little more calamansi juice while eating because I love the citrus flavor against the fish.

Chop the ong choy into nice 2-3" pieces (stalk side)Separate the stalks from the leaves

Place the stalks in the bowl(s) of the smart steamer. You will need to cook this part first because they take longer to cook than the leaves. I was making a lot so I filled both tiers with stalks.

Add water to the smart steamer base up to the max fill line. Cook for about 11 minutes. Allow the steamer to sit before opening to allow the ong choy to continue to cook.

While the stems are cooking, make the sauce. Place fresh garlic and ginger into the chop n prep and mince very finely. Place the mince into a measuring pitcher or mixing bowl and add soy sauce, citrus juice, and sugar. Stir until the sugar is completely dissolved.

Transfer the cooked stems to the crystal wave bowl. Put the ong choy leaves into the smart steamer and cook for about 5 minutes. The water is still hot so you don't have to cook it long as the leaves cook in a flash.

Transfer the cooked leaves to the bowl with the stems.

With everything still hot, pour the sauce over the ong choy and let it mingle. DONE!

Note: I used the colander to strain the sauce onto the ong choy to help remove the calamansi seeds. I then scooped the fresh chopped garlic and ginger onto the ong choy and covered to let it steam a bit before serving.

Kamaboko (Fish cake) patties

Prep time: 15 minutesTotal cooking time: 30-45 minutes depending on how many patties you will make

Ingredients:Fish cake (Kamaboko) about 2 packs. If you eat Fishbol, you can use that also (thawed, of course)1 onion2 eggs2 pieces of breadPatty dressing: Lime juice and mayonnaise

Chop the onion into quarters and place in the power chef. Add the fishcake, eggs, and bread. Chop everything up until it is all minced and forms a batter like consistency.

Scoop out in 1/4 cup mounds and fry to golden brown. Drain on paper towels.

Note: I did not add salt or pepper to season. The fishcake was already seasoned and tasted fine without the extra salt.

To dress the patties, we put a small dollop of mayo and a drizzle of lime juice on the patty right before eating. It was surprisingly delicious. (That was my daughters idea)

Breakfast on the run

Prep time: 2 minutesTotal Cooking time: 2 minutes

Ingredients:3 eggssalt and pepper to taste

Tools:Tupperware Breakfast maker (earn this for free by hosting a party or pay $34.49 and get this with your enrollment kit which includes over $340 worth of Tupperware products)MicrowaveFork

Scramble eggs in the breakfast maker. Add salt and pepper (if you desire) and cook in the microwave (with the lid on) for 30 seconds. Check the eggs and give it a little stir. Cook again for 30 more seconds. Check eggs and cook again if you desire very well done eggs. DONE!

If you want to make a veggie omelette, use the tupperware vegetable peeler to cut perfect strips of zucchini, carrots, or any other veggie you like. Place that in the breakfast maker first and cook for 30 seconds to 1 minute.